Healthier Mississippi Pot Roast – Pressure Cooker/InstantPot/MultiPot

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This recipe was written for mealthy.com.

When I was working as the Head of Culinary for Mealthy, a kitchen appliance brand, I did a lot of research into what the most popular recipes were for each of the appliances we launched. When we launched our pressure cooker, I knew we had to have a Mississippi Pot Roast recipe to go into the cookbook that came with the pressure cooker – it was a cult favorite! Pressure cooker people absolutely love Mississippi Pot Roast.

But I also knew we had to create a healthier version. The version everyone loves on the internet uses a freaking packet of powdered ranch for the love of God! Nah.

My version uses non-chemical BS, about half the amount of butter, but I PROMISE – it is just as delicious.

Check out the link above for a how-to video on Mealthy’s site!

Pressure Cooker Healthier Mississippi Pot Roast

Servings 6 people

Ingredients

  • 1 tbsp neutral cooking oil
  • 2 pounds 2 pounds beef chuck roast
  • 2 tsp 2 teaspoons salt
  • 1/2  tsp ground black pepper
  • 1/4  cup  unsalted butter
  • 1 whole small yellow onion, finely chopped
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2  tsp dried thyme
  • 1/2  tsp dried parsley
  • 1 1/2   cups  beef broth
  • 1/2  cup pepperoncini juice
  • 10 whole pepperoncinis
  • 2 bay leaves

Instructions

  • Select Sauté and continue pressing to reach Sauté on High. Pour oil into steel inner pot.
  • Season chuck roast with salt and pepper, then sear in hot oil until browned on the two largest sides, 2 to 4 minutes per side. Remove chuck roast from pot and set aside.
  • Add butter to inner pot. Once melted, add onion and cook until soft and translucent, 2 to 3 minutes. Add onion powder, garlic powder, dried thyme, and dried parsley and continue stirring until fragrant, about 30 seconds.
  • Select Cancel to turn off Sauté.
  • Stir beef broth, pepperoncinis, pepperoncini juice, and bay leaves into pot. Nestle chuck roast down into the liquid.
  • Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) on High and cook for 60 minutes. Let pressure release naturally.
  • Transfer chuck roast to a cutting board and shred with two forks. Return roast to inner pot to keep warm or serve immediately over mashed potatoes for a perfect meal!
  • 1 tbsp neutral cooking oil
  • 2 pounds 2 pounds beef chuck roast
  • 2 tsp 2 teaspoons salt
  • 1/2  tsp ground black pepper
  • 1/4  cup  unsalted butter
  • 1 whole small yellow onion, finely chopped
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2  tsp dried thyme
  • 1/2  tsp dried parsley
  • 1 1/2   cups  beef broth
  • 1/2  cup pepperoncini juice
  • 10 whole pepperoncinis
  • 2 bay leaves
Author: Caroline Chambers

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